The Cannibal Sandwich: A Midwest Delicacy You've (Probably) Never Tried

Some sandwiches are pure nostalgia: PB&J, grilled cheese, maybe even a tuna melt if you’re feeling fancy. But tucked away in the Midwest is a sandwich tradition that hasn’t exactly gone national. It’s called the cannibal sandwich, and before you panic, no—it does not involve people. Just beef. Raw beef.

Yes, Wisconsin has been proudly piling raw, minced beef on rye bread, topping it with raw onions, and calling it dinner for generations. It’s open-faced, it’s unapologetic, and it’s one of the state’s most enduring holiday traditions. While the name might sound shocking, it’s really not all that different from steak tartare—just more… Wisconsin.

From Germany With Love (and Onions)

The cannibal sandwich didn’t appear out of thin air. It came over with the waves of German immigrants who settled in Wisconsin in the 19th century. These folks brought with them mett (also known as hackepeter)—a raw pork-and-onion snack typically spread on a roll. Swap pork for beef (cattle are big business in Wisconsin, after all), put it on rye, and you’ve basically got yourself a cannibal sandwich.

And it makes sense. Wisconsin cuisine is practically a love letter to German food traditions: bratwurst, beer, cheese…and now, raw beef on bread.

But…Is It Safe?

Here’s where things get dicey. The USDA would really prefer you not eat raw beef, and technically, they’re right—it can carry harmful bacteria. That’s why you’ll see those little menu warnings about undercooked meat in restaurants.

That said, people eat tartare, carpaccio, and barely-seared steaks all the time without issue. The trick? Start with really good, really fresh beef. And absolutely skip the grocery store’s pre-ground stuff, which comes from multiple cuts of meat and ups your risk. Instead, buy a whole cut of steak (tenderloin if you’re fancy, sirloin if you’re budget-conscious), and either ask a butcher to grind it for you or chop it yourself at home.

How to Build Your Own Cannibal Sandwich

Making one is absurdly simple:

• Slice of rye bread (bonus points if it’s hearty and tangy).

• Spread on your freshly ground steak.

• Season with salt and pepper.

• Crown it with raw onion slices.

Optional extras? A swipe of butter, a sprinkle of parsley, maybe even a cold slice of pepper jack cheese on top if you want to go rogue.

A Sandwich Worth Chewing Over

The cannibal sandwich isn’t about shock value—it’s about tradition. For Wisconsinites, it’s a nostalgic holiday bite, served at family gatherings the way other states serve ham or turkey. For outsiders, it’s an adventurous little culinary dare that connects you straight to the region’s German roots.

So, is it for everyone? Probably not. But in Wisconsin, this raw deal has been making people happy for over a century—and that’s a tradition worth toasting (preferably with a cold beer).